Cream Cheese Pie Dough

This fast, uncomplicated pie dough was one I used frequently in the mid-1980s and was included in my first book. Why I dropped it from the second and third editions I do not remember. I had all but forgotten about this technique until a chef from one of the country’s top restaurants happened to be at Greystone to do a plated dessert demonstration that included his version of this dough. Here, then, is my version, born again.